Easy Smothered Chicken Bacon (Print-Friendly Version)
Juicy chicken, bacon, and onions baked with cheese create a savory classic; perfect over rice or mashed potatoes.
# What You’ll Need to Make This:
→ Main
01 -
225 grams bacon
02 -
680 grams boneless, skinless chicken tenders
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
65 grams all-purpose flour
06 -
1 medium onion, sliced
07 -
298 grams cream of chicken and mushroom soup (1 can, 10.5 oz)
08 -
240 millilitres water
09 -
200 grams Italian blend shredded cheese
# How to Prepare:
01 -
Cook bacon over medium heat in a large skillet until crisp. Transfer bacon to a plate lined with paper towels, reserving bacon fat in the skillet. Let bacon cool and crumble; set aside.
02 -
Preheat oven to 177°C. Lightly coat a 23x33 cm baking dish with nonstick spray and set aside.
03 -
Season chicken tenders on both sides with salt and pepper. Lightly coat each piece in all-purpose flour.
04 -
Using the reserved bacon fat, sear chicken tenders in the skillet over medium heat until lightly browned. Arrange browned chicken in the prepared baking dish.
05 -
Add sliced onions to the same skillet. Cook for 5 minutes or until soft and lightly browned. Evenly distribute onions over the chicken in the baking dish.
06 -
In a small bowl, combine cream of chicken and mushroom soup with water. Stir until smooth, then pour evenly over the chicken and onions.
07 -
Bake uncovered in the preheated oven for 25 to 30 minutes, or until chicken is fully cooked.
08 -
Remove dish from oven. Sprinkle shredded cheese and crumbled bacon evenly over the top. Return to the oven for 5 to 7 minutes, or until cheese is melted and bubbling.
09 -
Serve hot, ideally over cooked white rice or mashed potatoes.
# Extra Tips:
01 -
Only one can of cream of chicken and mushroom soup is used; do not substitute with two separate cans of soup.